The Effects of the Calcium Ion on Cooked Dry Beans

Students investigate the effects of calcium ions on the quality characteristics of cooked dry beans. In this calcium ion and dry bean investigation lesson plan, students soak dry beans using 2 different soaking techniques and 2 different water types to determine the weight gain, color, seed integrity and textures of the beans. They evaluate their results using a panel sheet provided and answer 3 questions about their results.

9th - 12th Science 3 Views 4 Downloads
Resource Details

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Resource Type
Lesson Plans
Instructional Strategy
Inquiry-Based Learning

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